Monday, July 14, 2008

BrooklynLady and I saw a great documentary about hot dogs recently. It featured many different hot dog joints in cities all over the country. We witnessed deep fried dogs outside Chicago, dogs with coleslaw in South Carolina, a bustling place selling nice looking chili dogs in Pittsburgh, of course Nathans (which I think is overrated) here in Brooklyn, and many others.The condiments and toppings issue really got me going. I've always been something of a purist - sauerkraut and good mustard, nada mas. But all these different toppings, all of those people talking about how much they love a good dog...this program had both of us in a hot steamy hot dog craze. And I wanted more than simple kraut and mustard - I wanted the works. So the next day we barely even woke up and fed the daughter before I was frying a pack of dogs.

Yes, frying. Dogs off the grill are good, but frying is my favorite way to go, just like they do it at the Papaya King of my youth.

We decided to throw caution to the wind and invent a new kind of dog, something combining toppings that we wouldn't normally use. Since BrooklynLady needs everything to be blazing hot these days (pregnancy?) we went with pickled Jalepeños, relish (sour, not sweet), hot mustard, ketchup (for a little sweet), and a small amount of crumbled cheddar for the creaminess. Sounds good? It really was. Some potato salad and greens...a pretty darn good summer Sunday brunch.

Not for you? I hear that. People get really attached to their hot dog condiments. I used to feel that way about kraut and mustard, but this opened my eyes. Trust me - try something different on your next dog. Next time I'm going with coleslaw and mustard. I may even try this dog my pal Adam has been promoting called the Chihuahua - topped with avacado and sour cream.

So the wine? We didn't have any, actually. It was Sunday morning - what kind of degenerate do you think I am? But if I were forced to come up with a pairing: Beaujolais. Either the 2006 Vissoux Beaujolais Vieille Vignes or the 2007 Terres Dorées Beaujolais Cuvée L'Ancien (or Vin de Pays, as it may be). That's also a next time.

I hate to tell you, BWG, but I found the perfect hot-dog wine. Of all things, Savignin from the Cotes du Jura. Who'd'a thunk it? Not with the elaborate, super-yummy, phantasmagoric topping you concocted, but with a simple, straight-up dog, the weird, oxidized brininess of the Savignin goes perfectly with that savory, juicy meat...Bizarre, I know, but just right. And when you slather a bit of mustard on, the faint citrus notes of the Savignin just scream out...Forgive me for running on, but it was one of those moments, you know? I had a 2002 Jean Rijckwaert (les Sarres) but try whatever you can get...You're in for a wild ride!

And for the record, a wee drop on a Sunday morning couldn't do any harm...

jeremy - didn't know you were a fan of the dog. is there a recommended place in the SD?

McD - applegate stadium beef franks, skinless. i prefer a casing, actually, but this brand makes 'em with no antibiotics, hormone free, etc. and let me make sure i understand: you're recommending Riesling with a dog loaded with kraut and mustard? that sounds REALLY good actually. they are sausages, after all, from Germany. kabinett? what do you have in mind?

sean - you're washington state sean, right? your savagnin suggestion also makes perfect sense, in the same swiss border, sausage kind of way. that is one for the books too. both riesling and savagnin make more sense, now that i think about it, then a bojo. and thanks for your sunday morning support.

Hi BKG - is there a relation between Gray's papaya and Papaya King? I used to a live a few blocks from Gray's. I'm with McD on the Riesling, although Grauburgunder would also work quite well. Also like the non-Gewurtz Alsace stuff with saucisses...

Have to say I'd agree with the posters here, I'd go with Riesling too. Sounds lovely (?), especially on a hot summer's day... Actually, we enjoyed fantastic and spicy Thai last weekend, when it was 95F outside, so spicy + heat may be the way to go.Cheers!

Kabinett would be great on a Sunday morning, when 8.5% is just right. But for din-din, I'd go with a touch more body. Think of your dogs and kraut as stripped down, simplified Choucroute. A Spätlese halbtrocken should be about right. Or you could try the 2007 "Lenz" from Emrich-Schönleber, which is delicious and should be available at CSW and/or MB in NY at the moment.

I'll do some research regarding wieners in SD. I don't know of any great ones off the top of my head. Los Angeles has Pink's: last time I was there, there was a line around the block (literally). There's also Tail of the Pup (more of an icon, really). Sonora Dogs are the best but you need to head inland for those.